Vietnamese Mixed Fruit and Coconut Jelly Dessert

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A vibrant Vietnamese sweet soup that blends Thai-inspired jelly cubes, tender beans, and tropical fruit in a lightly salted coconut broth. Che Thai is served chilled, making it a refreshing finale on warm days. The colorful layers and creamy coconut base give it a festive, eye-catching presentation.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 13 gSaturated Fat
• 54 gCarbs
• 4 gFiber
• 32 gSugar
• 6 gProtein
• 180 mgSodium
• 420 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the pandan jelly

• 2 cups water
• 1 tablespoon pandan extract (or 2 pandan leaves, knotted)
• 1/2 cup granulated sugar
• 2 teaspoons agar-agar powder

For the coconut jelly layer

• 1 cup full-fat coconut milk
• 1 tablespoon granulated sugar
• 1 teaspoon agar-agar powder
• Pinch of salt

For the sweetened mung beans

• 1/2 cup split yellow mung beans, rinsed
• 3 cups water
• 1/3 cup granulated sugar
• 1/4 teaspoon salt

For the fruit and assembly

• 1 cup canned lychee in syrup, drained and halved
• 1 cup canned longan in syrup, drained
• 1 cup ripe jackfruit arils, cut into bite-size pieces
• 1 ripe mango, peeled and cubed
• 1/2 cup small tapioca pearls (quick-cook variety)
• 3 cups chilled coconut milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 4 cups shaved or crushed ice

Directions

1. Cook the pandan jelly: bring 2 cups water and pandan extract to a simmer, whisk in sugar and agar-agar powder, and simmer 2 minutes until fully dissolved. Pour into a greased square pan and refrigerate at least 1 hour until firm; cut into 1/2-inch cubes.
2. Prepare the coconut jelly: gently warm the coconut milk with sugar, salt, and agar-agar, whisking 2 minutes. Pour into a second greased pan, chill until set, and cut into small diamonds.
3. Simmer the mung beans in 3 cups water for 15 to 18 minutes until tender but intact, then stir in the sugar and salt and simmer 5 more minutes. Drain and cool completely.
4. Cook the tapioca pearls in a pot of boiling water according to package directions (usually 5 to 8 minutes), then rinse under cold water to stop the cooking and keep them bouncy and separate.
5. Whisk together the chilled coconut milk, sugar, salt, and vanilla if using; taste and adjust sweetness so the broth is lightly sweet and just perceptibly salty.
6. In each serving bowl, layer a few spoonfuls of mung beans, tapioca pearls, pandan jelly cubes, and coconut jelly diamonds, then add lychee, longan, jackfruit, and mango.
7. Spoon the salted coconut broth over the layered ingredients, finish with a generous mound of shaved ice, and serve immediately while icy cold.

Cook’s Notes

• Chill every component thoroughly before assembling so the ice does not melt instantly and water down the coconut broth.
• Use ripe but firm mango so the cubes hold their shape; Ataulfo or champagne mangoes work especially well.
• For a deeper green pandan jelly, add a tiny drop of natural green food coloring along with the pandan extract.
• Substitute cooked red kidney beans or black-eyed peas for the mung beans if you prefer a more traditional Southern Vietnamese texture.
• Make the jellies up to 2 days ahead; store cubed jelly in a sealed container with a light syrup to prevent drying out.

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